Squash salad
I had a vague idea of what I wanted to make for dinner, and a quick hunt on the Internet provided this template: http://www.anediblemosaic.com/?p=18468
Serves 4
Ingredients
Dressing:
2 tablespoons white wine vinegar
2 tablespoon extra-virgin olive oil
1 teaspoon honey
1 teaspoon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
Salad:
1 squash, peeled, de-seeded, and cubed into 1/2-inch pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
100g whole wheat giant couscous
1 small red onion, diced
1 can chickpeas, rinsed and drained
A few handfuls of salad leaves
Directions
- In a large baking tray, toss the squash with olive oil, salt, and pepper and roast at gas 7 for about 20 mins.
- Cook the cous cous according to the packet instructions.
- Make the dressing by mixing the ingredients together in a small bowl or cup.
- In a large bowl, mix together the cooked cous cous, roasted squash, onion, and chickpeas.
- Arrange the warm ingredients and salad leaves onto plates and drizzle with dressing. Serve immediately.
The salad ingredients will keep in the fridge for a few days, but keep the leaves, cooked ingredients, and dressing separate until you're ready to eat.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)